- 150g butter
- 150g biscoff spread + 2 tbsp for topping
- 120g golden syrup
- 60g light brown sugar
- 300g oats
- 200g white chocolate
- 8-10 biscoff biscuits
BISCOFF & WHITE CHOCOLATE FLAPJACKS
Cook time: 1 hour.
The flapjacks you didn’t know you needed. Whilst these sound so sweet they’d make your teeth hurt, they’re surprisingly subtle. They store in the fridge really nicely, but you probably won’t need to because they’ll be eaten very fast…
Preheat the oven to 160C. Prep a brownie tin with baking paper.
Measure out the butter, 150g biscoff spread, golden syrup & sugar in to a saucepan and melt slowly on the hob until smooth & the sugar is melted.
In a large bowl, combine the melted mix & the oats and stir until it creates a dough like consistency.
Press the flapjack mix into the lined brownie tin, trying to keep a similar thickness all the way through. Bake for 20 mins. Leave to cool.
When cool, melt the white chocolate (microwave or in a bowl over a pan of hot water). Pour the white chocolate over the top and tilt the tin to cover the surface.
Melt 2 tbsp of biscoff spread until runny, drizzle over the white chocolate & swirl across the top using a fork or knife tip. Crush the biscoff biscuits to a crumb and scatter over the top.
Leave to set. Cut in to square and enjoy!